Wednesday, November 14, 2018

Teasle-Gourd-Paruppumasala-Curry

#TeasleGourdParuppuMasalaCurry : The botanic name of #TeasleGourd is Momordica dioica and it is also called #SpinyGourd or #Spinegourd in English It is called #MezhuguPagal [ #மெழுகுபாகல் ] or #PazhuPaagal [ #பழுபாகல் ]#TeasleGourd is called #Kandubanna or mada haagala kaayi in Kannada. It tastes just like bitter gourd but less bitterness. This can be used in the preparation of sambar and masala curry 
Here we will learn to make paruppu masala curry using Teasle gourd.

Teasle gourd Paruppu Masala Curry



Ingredients :
6 -7Teasle gourd, chop nicely
2Baby corn, chop nicely [ optional ]
1/4 cupCapsicum chopped [ optional ]
1 pinchTurmeric powder
1/2 TspSalt [ adjust ]
For Masala :
3 TspCoconut scrapings
2 TbspGram dhal soaked
1 or 2Red chilly [ adjust ]
1 TspCumin seeds
1 TspFennel
1/2 TspCoriander seeds
1/4 TspSalt [ adjust ]
1Onion, chop
10 to 12Curry leaves
2 TspCoriander leaves
10 to 12Mint leaves [ optional ]
To Temper :
1/2 TspMustard seeds
1 TspBlack gram split
2 TspOil
Chopped coriander leaves to garnish.
Method :
Soak gram dhal [ channa dhal - kadalai paruppu ] 1 hour before starting to prepare the curry.

Take all the ingredients except onion and soaked gram dhal in a mixer grinder jar.
First grind without water.
Then add little water and grind well.
Now add onion and gram dhal and run for few seconds only.
Keep aside the prepared paruppu masala.

Heat a kadai with 1 Tsp of oil on a stove over medium heat.
Crackle mustard seeds and then add black gram split.
Add all the chopped vegetables once black gram turns golden.
Sprinkle salt and turmeric powder and mix well.
Keep the kadai closed with a lid till the vegetables turn soft.

Open the lid once the vegetables are done and add prepared masala paste.
Then add 1 more Tsp of oil and mix well.
Allow to simmer over slow flame till the raw smell of masala goes off.
Keep turning the curry at regular interval to avoid burning at the bottom.
Transfer into a serving bowl once the curry becomes dry and  turns slightly golden color.
Garnish with coriander leaves.

Goes well with white rice mixed with Sambar or Rasam.
It also tastes good with Curd rice.

Teasle gourd Paruppu Masala Curry






You might also like to try
Sundaikkai [ Turkish berry ] masala curry
Sundaikkai [ Turkish berry ] masala curry
katharikkai [ brinjal ] phata phat curry
katharikkai [ brinjal ] phata phat curry
kothavarangai [ cluster beans ] paruppu usili
kothavarangai [ cluster beans ] paruppu usili
pagarkkai [ bitter gourd ] paruppu masala curry
pagarkkai [ bitter gourd ] paruppu masala curry
tender raw jackfruit curry
tender raw jackfruit curry

For other stir fry varieties and curry varieties

Curry Index

Thursday, November 8, 2018

Chow-Chow-Koottu

#ChowChowkoottu : #Chowchow is otherwise called #Seemaikatharikkai or #BangaloreKatharikkai in Thamizh and is known as #Chayote in English. Chowchow is slightly sweet in taste and watery in texture. It is suitable for preparing Sambar, koottu, bajji, morekuzhambu and Pancake [ Adai ].  According to me, chowchow koottu is the tastiest dishes among all those mentioned above.


Ingredients :
1/2 cupChow chow chopped
1 small sizeOnion,chop nicely
1 cloveGarlic,chop nicely [ Optional ]
2 TbspGreen gram
3/4 TspSambar Powder [ adjust ]
1 pinchTurmeric powder
1/2 TspSalt [ adjust ]
To grind :
4 TspCoconut scraping [ adjust ]
2 or 3Black pepper [ optional ]
1/4 TspCumin
1/4 TspRice flour
To Temper :
1/2 TspMustard seeds
1/2 TspBlack gram split
1/2 TspOil

Method :
Take all the ingredients given to grind in a blender and make a fine paste.
Transfer into a bowl and set aside.

Take green gram in a pressure cooker.
Wash twice and then add 1/2 cup of water.
Pressure cook for a whistle then reduce the flame to SIM and cook for 5 minutes.
Open the cooker only after it ran out of steam.
Transfer into a bowl and keep aside.

Heat a kadai or a vessel with 1/2 cup of water on a stove over medium flame.
Add chopped onion, chow chow, turmeric powder, salt and
Sambar Powder.
Mix well and close with a lid.
Simmer till the vegetable becomes soft.
open the lid and then add, coconut paste & cooked lentil.
Mix well and allow to simmer for 3 to 5 minutes.
Transfer into a serving bowl.
Temper mustard seeds and split black gram and pour over the prepared koottu.

Tasty Chow chow koottu is ready.
A very good side dish for white rice mixed with Sambar or Rasam.
Koottu can also be mixed with hot white rice and relished with any kara curry or pickle.



Note :
Chow chow koottu can also be made in a pressure cooker.

Take 1/3 cup of water in a pressure cooker.
Add turmeric powder, salt and Sambar Powder.
Mix well and spread chopped onion, garlic and chowchow.
Over it place cooked lentil and coconut paste.
Close the pressure cooker with weight on.
Pressure cook for 2 whistles.
Release the steam immediately by keeping it under running water.
Mix well and adjust salt.
If needed simmer for 2 minutes to get required consistency.
If the dish is too thick add hot water to dilute.





You may also like to try :

Chowchow Adai
Chowchow Adai
Vazhaipoo Kodi Pasalai Adai
Vazhaipoo spinach Adai
Vazhaipoo koottu
Vazhaipoo koottu
Arisi Roti [Rice Pancake ]
Arisi Roti
Suraikkai koottu
Suraikkai koottu



Friday, October 26, 2018

Red-Rice-Kanji-Dosai

#RedRiceKanjiDosai Kanji dosai has to be prepared just the same way as neer dosai but with a slight twist.  I have used Rajamudi red rice in this recipe. Red rice has to be soaked for two hours and has to be ground into a smooth batter adding coconut scrapings. Then transfer the batter into a vessel and wash the grinder with 1/2 cup of water. Take this water in a separate vessel. Add a tbsp of batter to this water and heat over a medium heat to prepare porridge. Allow it to cool down to room temperature. Then mix the prepared porridge with ground batter adding salt and a tsp of sugar [ optional ]. Allow the batter to ferment for 6 hours or overnight.
The batter is ready to make crispy dosai.





Ingredients :
2 cupRed rice
1/2 cupCoconut scraping
2 TspSalt
1 TspSugar [ optional ]

Oil to make dosai.
[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash rice thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel. Set aside.

Wash the grinder with 1/2 cup of water to take out the batter sticking to the surface of the grinder.
Transfer this washed water into a separate vessel and add 1 Tbsp of ground batter also.
Add some more water and mix well.

Now keep this vessel containing washed water on a stove over slow flame.
Keep stirring with a ladle.
Slowly it turns into porridge [ kanji ] and becomes shiny.
Switch off the stove.

Allow it to come to room temperature.
Pour into the vessel containing batter.
Mix this porridge [ kanji ] with the batter well.
Add salt, sugar and mix well.
The batter should be watery. Ferment for 6 hours.
[ Dosai can be made without fermenting also. But taste and texture differs ]

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.
Gently spread the oil using dosa ladle that we had sprinkled earlier over the top of the dosai.
Otherwise the dosai would become dry and develop cracks.

Transfer on to a serving plate.
In the same way make dosai one by one.

Serve hot with tomato sambar or tomato chutney or garlic chutney.





You might also like to try

Varagarisi Neer dosai
Varagarisi Neer dosai
Thinai Neer dosai
Thinai Neer dosai
Cholam dosai [ sorghum dosai ]
Cholam dosai
Masaal dosai
Masaal dosai
Thinai Maavu dosai
Thinai maavu dosai